Step 1

Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water.

Step 2

Cover and let sit overnight or 6 to 8 hours

Step 3

Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 50- 60 mins or until tender

Step 4

Drain the cooked beans and set aside

Step 5

If using canned beans you should start from here.

Step 6

Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.

Step 7

Add tomatoes, tomatoes  paste , ginger, garlic, paprika and bouillon powder/ cubes. Cook while stirring for about 60 seconds,

Step 8

Through in the Cray fish and let it simmer, for about 10-15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally

Step 9

Finally add the beans, green onions and the remaining stock/water and bring to a boil and simmer for another 10-15 minutes.

Step 10

Adjust for seasonings, and beans consistency with water and serve.